Braise is hiring new talent!

RESERVATIONS

Phone

414.212.8843

Location

1101 S. 2nd St.

Milwaukee, WI 53204

OUR FARMS.Braise got its start by hosting classes and dinners in the farm fields, and we've never forgotten that. As we've grown we have stayed true to our origins and strive, not only to source our ingredients locally but advocate for larger principles of sustainability.

Over the past 8 years, we have supported Wisconsin farmers and local artisans by creating the nation's first RSA (Restaurant Supported Agriculture) program. We are proud to be a part of a community that continuously works toward building a resilient local food system.

OUR FOOD.Seasonal, honest and fresh, our menu speaks for itself. Written daily, it is guided by the idea that the proximity of the farm and stewardship of the land are directly correlated to the quality of the food.

All of our food is handcrafted and served at maximum freshness. We bake our own bread, we butcher our own meats and craft our own cocktails.

From the seeds planted in the fields to the dishes we serve, our philosophy is rooted in traditional methods that respect every step of the process.

OUR WAY.Going beyond the farm to fork philosophy, we seek to engage people with their meals. With a seat at the chef's counter, guests can watch the chefs skillfully prepare their meal. Our dining room includes community tables and traditional seating. We even have an on-site culinary school for home cooks.

Our green roof not only serves as a classroom for our chefs to grow and cultivate vegetables and herbs, it reduces pollution and provides a beautiful green space for guests in the heart of Milwaukee.

BanH Mi, Beer Me: TUESDAY, all night

$12 for a sandwich and a beer, all night. Enjoy a Banh mi sandwich on housemade bread paired with beer from Milwaukee Brewing Co.

Banh Mi, Beer Me changes every week so you'll just have to stop by every Tuesday to try out our new creations!

HAPPY HOUR TUESDAY-THURSDAY, 5-7

Join us at the bar for happy hour. Enjoy half off all tap wines, beers, and chef selected small plates. The menu changes daily, be sure to check our Instagram for updates!

The Crew

The Crew

The Crew

The Crew

The Crew

Dave Swanson, Chef/Owner

Dave began his journey in the culinary world at age 16 in a small restaurant in his hometown of Lake Villa, IL. It was here that he was introduced to the wonders of food and never looked back.

He trained at Kendall College, Chicago's preeminent culinary arts school. Dave also had the opportunity to spend some time at Le Cordon Bleu in Paris, France, honing his skills of classical French cuisine.

After graduating from Kendall College, Dave moved down to New Orleans to work at the infamous Commander's Palace. During his time in New Orleans Dave found his passion for American regional cooking and decided to come back to his roots and explore the bounty of the Midwest.

Dave continued his career at some of the Chicago area's most prominent restaurants including Le Titi de Paris, Carlos' Restaurant and Le Francais. In 1999, Dave moved to Milwaukee to become the Chef de Cuisine at Sanford.

In 2008, he launched Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Braise Restaurant & Culinary School opened in 2011. From this endeavor came 2013, 2014, 2015 and 2016 James Beard Award nominations for Best Chef in the Midwest.

Since then, Dave has become a longtime resident of the Bay View neighborhood of Milwaukee.

On October 21, 2017, Dave married Rebecca Rachoner on Washington Island in Door County, Wisconsin, and in early 2018, they celebrated their honeymoon in London. Together they have a chocolate lab named Gabby that loves to accompany them on hikes throughout the Kettle Moraine. When he's not hiking, Dave also loves to cross-country ski, bike, and travel.

MATT PLUMMER, CHEF de cuisine

Matt reconnected with his passion for cooking at Braise as part of the opening staff. He worked his way up to Sous Chef and now oversees the operations of the kitchen, creating with the cooks daily. From growing up with fresh produce from his Grandpa's garden to working in his home garden today, the restaurant has been an extension of his ongoing interest in food.

BECKY berndt, GENERAL MANAGER

Becky has been with Braise since the beginning. She started off managing the dining room and is now our general manager, coordinates all private parties and restaurant events. Her passion for food extends to her home where she is constantly trying out new recipes, finding ways for food to be nutritious and tasty. Luckily, her husband is a willing taste-tester!

BECKY AYALA, DINING MANAGER

Coming from an Italian background, cooking has always been a part of Becky's family life. Becky brightens up Braise as our dining room manager. She strives to make every guest experience memorable with her customer first attitude. She has been married to her husband, Daniel, for 20 years and is a proud mom of Carroll University graduate, Mandi.